Brazilian recipe
Sweet and Sour Salmon with Spicy Vegetables (Salmão agridoce com legumes picantes)
A vibrant dish featuring seared salmon, a zesty sweet and sour glaze, and a crisp, spicy medley of sautéed vegetables.
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Ingredients
1/2 red cabbage (approx. 400 g)
1 carrot
1 cup frozen edamame (green soybeans)
1 onion
1 large clove garlic
1/2 tablespoon grated ginger
1 chili pepper
1 tablespoon vegetable oil (for sautéing vegetables)
1/2 tablespoon vegetable oil (for sautéing vegetables)
1 teaspoon toasted sesame oil
Salt to taste
Fresh basil leaves to taste (for serving)
4 skinless salmon fillets (approx. 500 g)
1 tablespoon vegetable oil (for searing the salmon)
1/2 cup rice vinegar
1/4 cup soy sauce
3 tablespoons honey
1 teaspoon cornstarch
1 carrot
1 cup frozen edamame (green soybeans)
1 onion
1 large clove garlic
1/2 tablespoon grated ginger
1 chili pepper
1 tablespoon vegetable oil (for sautéing vegetables)
1/2 tablespoon vegetable oil (for sautéing vegetables)
1 teaspoon toasted sesame oil
Salt to taste
Fresh basil leaves to taste (for serving)
4 skinless salmon fillets (approx. 500 g)
1 tablespoon vegetable oil (for searing the salmon)
1/2 cup rice vinegar
1/4 cup soy sauce
3 tablespoons honey
1 teaspoon cornstarch
Where to find ingredients
Find fresh produce, herbs, and aromatics at local markets. Salmon, soy sauce, honey, and rice vinegar are available at general supermarkets. Frozen edamame is found in the freezer section. As a substitute for edamame, you may use green peas, though the original ingredient is preferred.
Preparation method
- Cut the red cabbage into pieces of approximately 3 cm.
- Transfer the cabbage to a bowl, wash well under running water, and let it drain in a colander.
- Peel the carrot and cut it in half lengthwise, then into 0.5 cm half-moons.
- Peel and cut the onion into 3 cm large cubes.
- Peel the garlic, cut in half, and slice each half into thin strips.
- Wash, dry, and cut the chili pepper in half, discard the seeds, and slice into thin strips.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.
- Add the carrot and onion, season with a pinch of salt, and sauté for 3 minutes until the onion wilts and the carrot begins to soften.
- Add the garlic, ginger, and chili pepper and sauté for another minute to release the aromas.
- Drizzle with 1/2 tablespoon of vegetable oil, add the red cabbage, and season with salt.
- Sauté for 2 minutes, just until the cabbage begins to wilt, keeping the crunchiness.
- Add the frozen edamame and mix for 1 minute to thaw.
- Transfer the sautéed vegetables to a bowl and set aside.
- When ready to serve, finish the vegetables with the fresh basil leaves.
- In a measuring cup, mix the rice vinegar, soy sauce, honey, and cornstarch, stirring well to dissolve the starch.
- Return the skillet to high heat and drizzle with 1 tablespoon of vegetable oil.
- Place the salmon fillets in the hot skillet and sear for 3 minutes on one side.
- Flip the salmon and sear for another 2 minutes on the other side; the fish should not be fully cooked at this stage.
- Remove the salmon from the skillet and set aside on a platter.
- Discard the excess fat from the skillet and return to high heat.
- Pour the sweet and sour sauce mixture into the skillet; the sauce will bubble and then begin to thicken.
- Cook the sauce for about 5 minutes, stirring occasionally with a spatula, until it reaches the desired consistency (thick and glossy).
- Return the seared salmon to the skillet with the sauce.
- Baste the salmon with the sauce and cook for another 1 minute to finish the cooking and incorporate the flavors.
- Serve the sweet and sour salmon drizzled with the sauce and accompanied by the sautéed vegetables and rice.
Observations
This dish brings together the juiciness of seared salmon with a vibrant sweet and sour sauce and a selection of vegetables sautéed with a spicy kick. It is a balanced and flavorful meal, ideal for those seeking a nutritious and quick option.
Thinly sliced red cabbage, half-moon carrots, diced onions, garlic, and grated ginger, combined with edamame, create a colorful and crunchy vegetable base. The chili pepper adds a gentle heat that complements the other flavors without overpowering them. The salmon, prepared in fillets or steaks, is quickly seared to maintain its moisture and flavor.
The simplicity of the preparation makes this recipe accessible even for beginner cooks, while the final result is sophisticated enough for special occasions. The sweet and sour sauce, made with rice vinegar, soy sauce, and honey, finishes the dish with an irresistible shine and a contrast of flavors that everyone will enjoy.
Thinly sliced red cabbage, half-moon carrots, diced onions, garlic, and grated ginger, combined with edamame, create a colorful and crunchy vegetable base. The chili pepper adds a gentle heat that complements the other flavors without overpowering them. The salmon, prepared in fillets or steaks, is quickly seared to maintain its moisture and flavor.
The simplicity of the preparation makes this recipe accessible even for beginner cooks, while the final result is sophisticated enough for special occasions. The sweet and sour sauce, made with rice vinegar, soy sauce, and honey, finishes the dish with an irresistible shine and a contrast of flavors that everyone will enjoy.
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